Braised Red Cabbage

I've fallen in love with red cabbage - its just seems so much more appealing than the white variety and i think it looks better on the plate, whether raw in salads or as a hot side dish. I searched the internet for recipes and inspiration on how best to cook it and have put together a very simple version of my own. Hope you enjoy it!

Ingredients
1/2 red cabbage, cored and finely sliced
1 medium sized apple (i use Fuji apples)
1/2 onion, sliced
100ml balsamic vinegar
Pinch fennel seeds
Butter

• Grate the apple, then squeeze out the juice into a bowl and reserve
• Mix the cabbage, apple and onion together in a large saucepan
• Pour in the vinegar and reserved apple juice. Stir
• Add the fennel seeds, cover with a lid and allow to cook on a low heat until the cabbage is tender (approx 20 mins)
• Transfer to an oven dish, add a few knobs of unsalted butter and bake for a further 15 mins*

The cabbage mix will look quite dry at first but don't be tempted to add water - the juices from the cabbage and onion with leach out as you cook. 

This is an easy side dish to prep ahead. After step 4 allow to cool then store in the fridge. When needed put into the oven dish with butter and heat up in the oven.

Superb with duck breasts or stuffed chicken